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Friday, March 2, 2012

Homemade Tofufah 无石膏粉的豆花

I saw many Chinese bloggers made this homemade Tofufah (soft beancurd in syrup) last few weeks. As per how they described, this taste even better than those outside selling..After I tasted it and I could not stop making this Tofufah, simply silky smooth and yummy, hehehe..

The traditional way of making this tofufah is using gypsum (told this substance is not good for our health) or GDL ( you can refer to Wendy's post here ). I love this recipe because just simply add agar-agar powder..

Actually I made this tofufah 4 times in a row. Thought this is a simple recipe but in fact i was failed to make it for 2 times. Later i found out due to these reasons:-
1. Cook over medium heat (high heat) and short cooking time --improve to cook over low heat for longer time.
2. soy milk is too diluted ( I was short of soy milk so i added some water) , it take longer time to set and the texture is too soft--make sure to use thick soy sauce

I even made it to Silken tofu, look exactly like those selling outside right?
I use the empty box from previous purchase and fill it with homemade tofufah..But you can not steam this tofu as it will melt, you need to eat it straight from the fridge or warm till room temperature.

I was played smart, just bought RM 2 for 1 litre (USD 0.60) from the stall which selling fresh soy milk every morning and asked them to separate the syrup. So this way is save time and fast ^_^

Homemade Tofufah 无石膏粉的豆花(recipe source: adapted from myme, original recipe from lee wan theng )600ml fresh soy milk1/2tsp agar-agar powder (I use Pearl Mermaid Thailand brand)Method1. Divide soy milk into two equal portion (300ml for each).2. Pour one portion 300ml into a heavy bottom saucepan and heat it up over low heat.3. Dissolve agar-agar powder in another portion 300ml and mix well.4. When soymilk in saucepan (no 2) turn slightly hot, gently pour in the soy milk and agar-agar mixture (no 3) into the saucepan, stir to mix well.5. Stir from time to time, cook for about 8mins over low heat. Turn off heat when you see bubbles on top but not wait until it boil.6. Pour the hot soy milk mixture into bowls, containers or ramekins.7. Skim off the bubbles on top. Allow to sit for about 15mins to cool, skim off a thin layer of tofu curd on top.8. Store in the fridge for 4 hours or just keep it in room temperature till it set. Enjoy with syrup or palm sugar syrup.

This is such a great idea for making your own quickie tofu hua! Especially serving it at parties. Some more healthy and good for the kids too.Hoep you're going to have a great weekend, Sonia.Kristyp/s will write!

Sonia, I try this when I was a teenager. It really works. The taufu far looks like real one. Thanks for reminding me the recipe again. I really forgotten...the only thing I remembered is that we use very lil agar agar powder oni.

Oh yes yes, lately my family has been very crazy over this tofu fah store which seems to be different from the rest. I was suspecting they use agar agar powder instead of the usual method. Okay, will try this out, thanks ya!

Oh, you've got me into the mood again, Sonia. I saw this made with GDL at Elin's and went and bought the GDL and it's still sitting in my cupboard coz I'm too lazy to make soy milk. Maybe I'll just do what you did and buy some from the stalls :) just to experimant and then perhaps one day when I do make the soy milk again, I'll be more confident.Your tofu looks perfect! Just like store bought ones!

is this meant to be eaten cold? i'm wondering now if this could be the type that we cab get from stalls that sell the similar" longan tau foo fah" ..i'm not aware of this tau foo fah using agar2 powder..thanks so much for sharing with us!

So, this is how tau foo fah is made? Didn't know it was that simple, thanks for sharing. The recipe looks very similar to the longan soymilk jelly (like what Lena mentioned) minus the sugar and longan. I have made that before and yes, it is very soft and silky. Yummy!

Wow! Looks really good! I ate this every time when I'm back in M'sia. Can't believe these need so little ingredients to make this delicious tau foo faa! I really have to try this recipe! Been craving for this actually. thanks for sharing the recipe! :)

Rice Bowl Tales (sorry i don't know you real name), agar-agar powder is quite difference from gelatine, especially the texture. I'm not sure where in UK you can get this but i supposed you can try your luck at those ASEAN store or maybe Tesco do have.

Sonia, I am glad you used agar-agar powder too. I made this last year with the agar-agar powder Anncoo sent me. It turned out really well. I started with the gypsum powder but did not like the metal taste in it. Agar-agar powder is so much better :)

Hi, I've just stumbled into your blog. For the benefit of those concerned, you may want to log in http://www.soymilkmaker.com There are some relevant informations about this subject. I love tofu and beancurd pudding too. Thinking of buying the automatic model to save me the hassle of making soy milk manually. I will definitely post it in your blog once I have done in my experiment in making these delicious and healthy dishes. Meantime, I will try your agar-agar formula and hopefully scale down the usuage of gypsum solution if necessary. Cheers!

I just tried to make this tofu fah but not successful, I don't know where goes wrong. I bought those packet agar agar powder. After one day putting in the fridge still like soy milk n doesn't set. Is the amount of agar agar powder correct? 1/2 tsp? Hope u can tell me trick on making this. Thank u.Lynn

Lynn, Yes, the amount of agar-agar powder is 1/2tsp. Why not you try to buy the Mermaid brand of agar agar powder and try again. One more thing, the soy bean milk also has to be fresh and thick. Usually I buy fresh soy milk from pasar pagi (those homemade type). Hope this helps.